Philly Cheesesteak Soup
A comforting dish that combines classic Philly cheesesteak flavors in a hearty soup form, perfect for chilly days.
Ingredients
Main Ingredients
- 1 lb steak, thinly sliced Use a good quality steak for the best flavor.
- 4 cups beef broth
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- 2 cups mushrooms, sliced
- 1 cup heavy cream Substitute with plant-based cream for a vegan version.
- 1 cup provolone cheese, shredded Variation: use cheddar or mozzarella.
- 4 slices bacon, cooked and crumbled
- Salt and pepper to taste
- tbsp Olive oil
Instructions
Preparation
- In a large pot over medium heat, add olive oil.
- Sauté onions, bell peppers, and mushrooms until softened.
- Add the thinly sliced steak and cook until browned.
Cooking
- Pour in the beef broth and let it simmer for 20 minutes.
- Stir in the heavy cream and bring it to a gentle simmer.
- Add the provolone cheese and stir until melted.
- Season with salt and pepper to taste.
- Serve hot, topped with crumbled bacon.
Notes
This soup is great with crusty bread or rolls on the side for dipping. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.